Almond Angel Food Cake
Recipe by Megan Horsley
Ingredients
8
Time
30m
Serves
8
Enjoy the nostalgia of angel food cake with this gluten-free version that contains a fraction of the sugar while boasting the classic spongey texture. Almond extract adds a nutty spin to this cake which pairs perfectly with the whipped cream and strawberry garnishes.
Gluten-Free
Dessert
Ingredients
12
Egg Whites
1tsp
Cream of Tartar
1cup
Monk Fruit Sweetener
1tsp
Almond Extract
1cup
Gluten-Free All-Purpose Flour
3/4cup
Coconut Sugar
1pint
Strawberries
1cup
Coconut Whipped Cream
Instructions
1
PREHEAT: oven to 350F.
2
BEAT: the egg whites and cream of tartar until stiff peaks form. Add the almond extract and then slowly add the monk fruit sweetener 1 tablespoon at a time until glossy peaks form.
3
SIFT: the flour with the coconut sugar. Fold the flour mixture into the egg whites ¼ cup at a time being careful not to flatten the peaks.
4
POUR: the batter into a 10-inch fluted cake pan and smooth the batter on top. Bake for 30-35 minutes until the cake springs back to the touch. Gently remove the cake from the pan and let cool completely on a cooling rack. Top with whipped cream and strawberries.
5
Substitutions: Not gluten-free? Use organic cake flour. No almond extract? Use vanilla extract instead.
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
